ES2234198T3 - SELF-BLOCKING COFFEE AND METHOD FOR MANUFACTURING. - Google Patents

Abstract

An instant spray-dried self-bleached instant coffee is prepared by spray-drying a caseinate-free aqueous emulsion, which has a pH between 5.5 and 9.0, and consisting essentially of 30-80% water and 20%. -70% solids, where solids contain, according to their dry weight, 10-70% soluble coffee, 5-60% oil, 0-85% filler, and 0-10% emulsifier.

Description

Self-whitening coffee and method for its manufacturing.

Field of the Invention

The present invention relates to compositions of spray-dried instant white coffee, to aqueous compositions for the preparation thereof and methods to prepare the compositions.

Background of the invention

It is well known in the art to prepare instant coffee drinks from mixing compositions in dry that include a component of soluble coffee particles and a particulate component of "milk powder" or bleaching. Such compositions may also contain a component. sweetener and various optional components such as agents of filler, flavorings and coloring agents. Such compositions they can be of the foaming type, in which case the resulting beverage It can be of the cappuccino type. Foaming may be caused by inclusion of a chemical carbonation system in the composition or using a low density milk powder (from injected gas), or both of them. The coffee bleaches used in such compositions they can be dairy or non-dairy, and typically include a fatty component ("oil") and a protein component that It usually includes caseinate, a carbohydrate component.

A conventional method to prepare a Instant coffee drink composition involves dry mixing of an instant coffee in particles and a bleach in particles

However, the bleach tends to separate of coffee and the components may not dissolve in it speed. Several techniques have been proposed to overcome these disadvantages One such proposal is to agglomerate the bleach and coffee instant. Agglomeration processes are described, for example, in U.S. Pat. Nos. 5,433,962 and 3,706,572.

It has also been proposed in US Pat. No. 2,398,081 the mixture in coffee and milk moisture conditions as a liquid concentrate that dries to provide a powder of homogeneous bleached instant coffee. A method of mixing in Similar humidity conditions are described in US Pat. No. 5,620,733 in which milk or a milk derivative in form concentrate is mixed by methods in humid conditions with coffee followed by spray drying to form an instant coffee bleached.

A major disadvantage associated with any instant coffee composition containing caseinate or other lactic protein is that aggregates of undesirable proteins in the reconstituted beverage. The '733 patent try to avoid this problem by heat treatment, both before and after the concentration, to carry out a controlled flocculation of whey protein.

It is an object of the present invention provide instant bleached instant coffee spray that can be easily produced and that prevents formation of protein aggregates in beverages prepared from of the composition.

Summary of the invention

The above and other objects that will be easily Obvious to those skilled in ordinary art are achieved according to the present invention providing:

an emulsion aqueous having a pH of 5.5 to 9, and consisting essentially of 30-80% water and 20-70% of materials solids, in which solid materials contain, on a basis of Dry weight 10-70% soluble coffee, an agent of pH adjustment in an amount sufficient to provide said pH, 5-60% oil, 0-85% load and 0-10% low molecular weight emulsifier and that does not contain high weight protein emulsion stabilizing agent molecular;

a method Enhanced spray drying of an extract composition of aqueous coffee to produce instant coffee dried by spray in which the aqueous coffee extract is the emulsion aqueous described above, whereby the coffee product spray drying is self-whitening;

a method for preparing the emulsion comprising providing a composition aqueous having a pH of 5.5 to 9 and consisting essentially of 30-80% water and 2.0-70% of materials solids, in which solid materials contain, on a basis of dry weight, 10-70% soluble coffee, an agent of pH adjustment in an amount sufficient to provide said pH, 5-60% oil, 0-85% load and 0-10% low molecular weight emulsifier; subjecting said aqueous composition to a high shear mixture frequency to form an aqueous emulsion;

homogenize said aqueous emulsion to form a homogenized aqueous emulsion; Y

dry by spraying said homogenized aqueous emulsion to form a instant coffee dried by self-whitening spray;

a coffee Instant self-whitening spray drying that has a average particle size of 50 to 200 µm, and that consists essentially in 10-70% soluble coffee, 5-60% oil; 0-85% charge, 0-10% low molecular weight emulsifier and 0.1 to 10% pH adjusting agent on a dry weight basis, which includes oil; Y

a composition of cappuccino instant dry-mix in particles that includes instant coffee spray dried self-whitening mentioned above and a generation system of chemical foam comprising an acid and a carbonate or baking soda.

For "coffee instant whitening "means a coffee product instant which is bleached by emulsified oil to substantially the same degree of bleaching that is achieved by bleaching with a milk powder or bleaching of conventional dairy coffee or not dairy.

Description of preferred embodiments

The present invention provides a product of instant coffee spray-dried, self-whitening in particles that are prepared from an aqueous emulsion that contains, as essential ingredients, a coffee component soluble, a pH adjustment component, an oily component, a loading component and an emulsifying component of molecular weight optional bass. The instant coffee product is obtained by drying by spraying the emulsion containing the ingredients essential, and spray drying can be done with the equipment widely used commercially in the manufacture of spray dried coffee and coffee bleaches. Emulsion can be used as such to prepare a bleached coffee drink, in which case the load component can be omitted. But nevertheless, to prepare a spray dried product, it is required that a load component serves as a drying vehicle for spray to bond or encapsulate the oil component.

The soluble coffee component can be derived from any type of coffee bean such as Robust and Arabicas. He Coffee can be decaffeinated or contain caffeine. The component of soluble coffee is preferably provided as an aqueous extract, or percolated, roasted and ground coffee or depleted coffee beans thermally or hydrolyzed by acid, and the aqueous extract is preferably obtained in the same way that such are prepared extracts for use in commercial instant coffee production spray dried or lyophilized. Alternatively, the soluble coffee component can be provided as a coffee instant particulate, such as spray dried coffee or lyophilized, in which case the coffee dissolves in water to prepare The aqueous emulsion. The coffee component can be derived from a single coffee or a plurality of different coffees and can be obtained by a single extraction or by a plurality of extractions separate or from combinations of the above.

The soluble coffee component is present in the aqueous emulsion in an amount of 10-70%, preferably 15-60%, and more preferably of 30-45% These percentages, and all percentages in the present invention, they are weight percentages based on weight dry of the relevant composition including the weight of the oil, not unless otherwise indicated.

If the amount of coffee in the composition is in the high end of the range, then the product dried by resulting spray tends to have a medium brown color, while compositions containing a smaller amount of Coffee will have a light brown color. Both, however, when reconstitute, provide a bleached coffee drink.

In the preparation of the emulsion, it is preferred first provide an aqueous solution of the coffee component soluble as an aqueous solution that has a pH of 5.5 to 9, preferably from 6 to 7.5, and more preferably from 6.3 to 6.7. He Desired pH is preferably achieved by adding an adjustment agent of pH to an aqueous solution of the soluble coffee component in a sufficient quantity to provide the desired pH. Agents of Suitable pH adjustments include buffers, such as phosphate. sodium and disodium, fumarate, tartrate and maleate, disodium phosphate and dipotassium, and trisodium citrate and tripotassium. They know each other and a wide range of food quality buffers can be used which have different molecular weights, pKas and load densities ionic Alkaline materials such as sodium and potassium hydroxides, carbonates, and bicarbonates e calcium and magnesium hydroxides, and carbonates, and generally in a smaller amount than a buffer to reach the same pH. They can several combinations of buffers or alkaline materials are used or both and the term "pH adjusting agent" as used in This document is intended to include such combinations.

There are a large number of oils that are known to They are useful in bleaching dry mix particles, and can any oil such as the oil component in the present invention The oily component is preferably solid at room temperature and more preferably has a melting point in the range of 30-60 ° C. Oils are preferred vegetables. Suitable vegetable oils include soybean oil, canola oil; High oleic sunflower oil or safflower oil. Various combinations of such oils can also be used. Be prefer partially hydrogenated soybean oil that has a point melting at 30-50 ° C. Can also be used milk fats The term "oil" is intended to include oils which are solid at room temperature (i.e. fats) as well like those that are liquid at room temperature and also They are intended to include combinations of such oils.

The oil component is present in the emulsion aqueous in an amount of 5-60%, preferably of 15-50% and more preferably of 25-40% on a dry weight basis.

The loading component of the invention works as a spray drying vehicle or agent oil encapsulation and can also act as an agent of filler and / or sweetening agent. Any of the payloads in bleach compositions dried by particle spray. Among such charges, preferred non-dairy carbohydrates such as solid syrup materials from Corn and maltodextrins. Other suitable fillers include starches modified, polydextrose, sweeteners such as sucrose, fructose, lactose and maltose, and encapsulants such as gelatin and gum arabic Various combinations of the charges and the term "load" is intended to include such combinations. He loading component can be omitted from the emulsion, but, if it is present in the emulsion, is adequately present in the emulsion aqueous in an amount of up to 85%, preferably up to 60% on a dry weight basis, including oil. Plus preferably, the charge is present in an amount of the 10-40% At sufficiently high levels of coffee, generally exceeding 30% by weight, based on the weight of the solid materials including oil, coffee can take the place of a load since coffee is itself a good vehicle of spray drying.

Self-whitening milk powder can also employ a low molecular weight emulsifying component such as mono- and di-glycerides, polysorbates, DATEM, sodium stearoyl lactylate and calcium stearoyl lactylate, to enhance the emulsification of the oily component. When present in the emulsion, the low molecular weight emulsifier is present in an amount of up to 10%, preferably 2-6%, and more preferably 3-5% on a dry weight basis, including oil. . It is an essential property of the invention, however, that high molecular weight protein emulsion stabilizing agents, particularly caseinates, are not employed and are not required to form the stable emulsions present. It has been surprisingly discovered that the protein functionality of the soluble coffee component apparently stabilizes the emulsion. This is surprising because it is widely known that roasting coffee causes denaturation of coffee proteins. See, for example, Coffee, Volume 1: Chemistry , RJ Clarke and R. Macrae, Eds., Elsevier Applied Science Publishers, New York, 1987, p. 138-143.

The emulsion can be injected by gas before spray drying to impart foaming properties to the spray dried self-bleached coffee product. Gas injection can be achieved by conventional techniques such as those described in USP 4,438,147, USP 4,746,527 and USP 4,748,040. Gas injection reduces the density of the spray dried product, typically to provide a bulk density of 0.1 to 0.3 g / ml. Without gas injection, the bulk density of the spray-dried product is 0.3 to
0.6 g / ml.

The average particle size of the spray-dried product, with or without gas injection, is 50 to
200 µm, and the maximum particle size is suitably 3000 µm and preferably 1000 µm.

Milk whitening powder may contain optional ingredients, such as flavoring components and dyes or other conventional powdered milk components self-whitening, provided components that do not affect materially to the basic and new characteristics of the composition of the invention For example, lactic protein, particularly caseinate, because it has a profound effect on Emulsion formation and stability, is a component conventional, if not essential, of particulate bleach more acquaintances; and is excluded from the present composition. So, the expression "consisting essentially of" as used in This document is intended to exclude components, such as the caseinate, which would materially affect the characteristics Basic and new of the present compositions. In addition, the lactic proteins that are excluded from the present composition have Several negative effects that may include aggregation inadvertently induced by acid or thermally during production or beverage preparation, growth potentiation of harmful bacteria such as salmonella and listeria, the reaction allergic in sensitive individuals and the cost of the final product considerably increased.

The water content of the emulsion is 30-80%, preferably 35-65%, and more preferably 40-50%, being balanced in solid matters. The term "solid matters" as used in this document in connection with the emulsion aims to include all the ingredients of the emulsion, other than water, regardless of whether the ingredient is solid at temperature ambient. These ingredients constitute the product dried by spray.

The emulsion is prepared by combining the ingredients to form an aqueous mixture, followed by mixing / emulsifying.
High frequency shear cation and homogenization, to produce an oil-in-water emulsion in which the average oil droplet size is not more than 10 µm, preferably not more than 5 µm and more preferably no more than 3 \ mum.

Preferably, the coffee component is provided as a solution of aqueous coffee extract, and the pH is adjust to a final value within the mentioned intervals above before the addition of the oil component. The solution aqueous preferably includes all the water required for the emulsion. The oily component is preferably introduced in the form liquid, such as melting the oil component, and the solution aqueous is preferably heated to a temperature sufficient to keep the oil in a liquid state. Load can be added and other optional ingredients at any time, but it preferably dissolved in the aqueous solution, which is heated preferably to facilitate dissolution of the load, before Enter the oily component. To prepare a dried product by spraying, of course, the load is required to serve as a spray-dried vehicle / oil encapsulator, except in formulas that exceed 30% of coffee by weight based on the dry weight of solid materials including oil.

After combining the ingredients, the mixture liquid is subjected to high frequency shear mix followed by homogenization to form the emulsion of oil-in-water. Mixing with high frequency shear is carried out properly with a conventional high frequency shear mixer at shear rate of about 3000 to 30,000 s -1, preferably from about 5000 to 15000 s -1. The homogenization is carried out properly in a team of conventional homogenization such as adequate to homogenize the milk Homogenization is preferably carried out in a two stage homogenizer and under the conditions that produce a oil-in-water emulsion in which The average oil droplet size is not more than 10 µm, preferably not more than 5 µm and more preferably not more than 3 \ mum.

The emulsion is then spray dried. Conventional equipment for coffee or bleach can be used spray dried. The emulsion is preferably heated to facilitate spray drying, preferably at suitable temperatures for coffee spray drying instant. A temperature of approximately 60-90 ° C.

Spray drying is carried out. preferably under conditions such that the moisture content of spray dried product is less than 5% and preferably less than 3%. On a dry basis, the content of the essential ingredients of self-drying coffee dried by Spraying is as follows:

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Component Amount (% by weight) Adequate Preferred Plus favorite Coffee 10 - 70 15 - 60 30 - 45 Oil 5 - 60 15 - 50 25 - 40 Load 0 - 85 0 - 60 10 - 40 Emulsifier 0-10 2 - 6 3 - 5

Of course, the spray-dried product It would also include the pH adjustment component. The amount of pH adjustment component that is present in the dried product by spraying it would simply result from the amount thereof that would be necessary to reach the desired pH during the emulsion preparation. The amount of pH adjustment component (for example, the buffer) would typically be about 0.1 up to about 10% by weight based on the dry weight of the coffee self-drying spray drying, preferably of about 0.2-6% and more preferably of 0.3-5%

Instant coffee whitening dried by spraying can be used as such to make a beverage of coffee. It is preferred to use self-whitening coffee in compositions dry mix for the preparation of sweetened coffee drinks which may also include additional flavorings such as hazelnut, vanilla, mocha or the like. Such compositions usually they are in the form of a mechanical mixture of a coffee component soluble in particles, a particulate bleaching component and a particulate sweetener component. The use of bleach in particles can be reduced or preferably removed from such dry mix compositions containing the present coffee self whitening This may provide advantages such as mixtures. dry that have a more uniform brown color, lower cost, of higher density or reduced package size. Another advantage is that the absence of lactic protein in self-whitening coffee reduces its sensitivity to microbial growth and eliminates need for salmonella tests which is a routine, very long and expensive regulatory requirement to ensure safety food of particulate bleach. As mentioned above, a load of the present invention may be a sweetener or may include a sweetener. Accordingly when the load is or includes a sweetener, the self-whitening coffee of the The present invention can be used to replace some or all of such mechanical mixing It is a particular advantage that the coffee product self-whitening of the present invention can be used with such sweetened coffee drink compositions of the type employing a chemical dry carbonation system to generate foam when the composition dissolves in hot water. Such systems of chemical carbonation are based on the interaction between an acid of food grade, such as citric acid, and carbonate or sodium or potassium bicarbonate, to generate carbon dioxide by dissolving the composition in hot water. The dioxide of Carbon creates foam, producing a cappuccino type beverage. He acid component of such chemical carbonation system causes the "light effect" of protein components such as Caseinate It is a particular advantage that the self-whitening coffee of The present invention avoids such a slight effect when used in instant cappuccino dry mix compositions that They include such chemical foam generation system.

The invention is further illustrated in the examples. following:

Example 1

Robust instant coffee powder dried by spray (157 grams) and 374 grams of solid matter Corn syrup 24 DE (CSS) is dissolved in 1000 g of water at 80 ° C. Then disodium phosphate (DSP) (15 grams) is added to increase the pH of the solution up to 6.2. Soybean oil partially melts Hydrogenated (PHSBO) (454 grams) that has a melting point of 40 ° C and added to the solution. The solution is emulsified using a laboratory mixer / emulsifier with high shear Silverson L4R model frequency with a fine sieve attachment. The solution is mixed for 30 minutes at 8,000 revolutions per minute to form an emulsion of oil-in-water. The emulsion after homogenize using a two stage Gaulin homogenizer Model 15MR-8TBA APV. The solution goes through the homogenizer twice, with a homogenization pressure in the first stage of 15 MPa (2200 psi) and homogenization pressure in the second stage of 3.4 MPa (500 psi), to provide a Average oil droplet size of <\ cdot5 microns. The solution then spray dried using a drying apparatus Anhydro spray model LAB S1 W.O. 207 with an atomizer rotary CD-63 model, running at a speed of 20,000 revolutions per minute. The product collected from the device Spray drying is in loose granules and has a moisture content of 2.0%. The final dry composition of the Spray dried powder is 15.7% coffee, 37.4% CSS, 45.4% PHSPO and 1.5% DSP. The powder disperses rapidly in hot water to provide a bleached coffee drink with minimum oil on the surface.

"Minimum oil on the surface" means no more than 20 oil droplets visible on the surface of a beverage prepared by dissolving 6 grams of self-whitening coffee (SWC) in 8 ounces (226.8 grams) of water at 80 ° C. It can be judged that a drink that has a larger amount of oil on the surface like It looks unattractive and can also provide insufficient bleaching of the drink.

Example 2

The procedure of Example 1 is still used. the same ingredients to prepare another coffee powder instant self-bleaching spray-dried which has a Dry composition of 42.6% coffee, 15.4% CSS, 38.4% PHSBO and 3.6% of DSP. The product collected from the drying apparatus by Spray is in loose granules and has a content of humidity of <2.0%. Spray dried powder and drink reconstituted have a considerably darker color and a coffee flavor stronger than the reconstituted beverage of example 1, due to the higher coffee oil ratio, but the drink reconstituted looks like a bleached coffee drink. Do not no oil is present on the surface when the SWC is reconstitute in hot water.

Example 3

130 grams of coffee powder dissolve instant Arabica (Colombian) spray dried and 398 g of CSS of 24 DE in 1000 g of water at 80ºC. Then DSP is added to Increase the pH of the solution to 6.2. PHSBO that has a point of 40 ° C melt melts and is added to the solution. The solution is emulsifies, homogenizes and dries under spray same conditions as example 1. The product collected from spray drying apparatus is in loose granules and has a moisture content of <2.00. The final dry composition It is 13.0% of coffee, 39.8% of CSS, 45.4% of PHSBO and 1.8% of DSP. He powder disperses quickly in hot water to provide a bleached coffee drink with minimal oil on the surface.

Example 4

157 grams of coffee powder are dissolved Robust instant spray drying and 345 g CSS of 24 DE in 1000 g of water at 80 ° C. Then DSP was added to increase the pH of the solution up to 6.2. PHSBO which has a melting point of 40 ° C and sodium stearoyl lactylate (SSL) were melted and They were added to the solution. The solution is emulsified, homogenized and spray dried under the same conditions as the Example 1. The product collected from the drying apparatus by Spray is in loose granules and has a content of humidity of <2.0%. The final dry composition is 15.7% of coffee, 34.5% of CSS, 45.4% of PHSBO, 3.1% of SSL and 1.3% of DSP. He powder disperses quickly in hot water to provide a bleached coffee drink with minimal oil on the surface.

Example 5

138 grams of coffee powder are dissolved Robust instant spray drying and 442 g CSS of 24 DE in 1000 g of water at 80 ° C. Then DSP is added to increase the pH of the solution up to 6.2. PHSBO which has a melting point of 40 ° C It melts and is added to the solution. The solution is emulsified, it is homogenize and spray dry under the same conditions than example 1. The product collected from the drying apparatus by Spray is in loose granules and has a content of humidity of <2.0%. The final dry composition is 13.8% of coffee, 44.2% CSS, 35.0% PHSBO, 5.0% mono- and di-glycerides and 2.0% DSP. The dust disperses quickly in hot water to provide a coffee drink bleached without oil on the surface.

Example 6

680 grams of an aqueous Robusta coffee extract are dissolved, which has a solid content of 17% and 374 g of CSS of 24 SD in 441g of water at 80 ° C. Then DSP is added to increase the pH of the solution to 6.2. PHSBO having a melting point of 40 ° C melts and is added to the solution. The solution is emulsified, homogenized and spray dried under the same conditions as Example 1. The product collected from the spray drying apparatus is in loose granules and has a moisture content of <2.0%. The final dry composition is 12.1% coffee, 51.0% CSS, 35.0% PHSBO and 1.9% DSP. The powder is quickly dispersed in hot water to provide a bleached coffee drink with minimal oil on the surface.
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It is important to control the size of the oil droplets and melt stability to maintain the SWC emulsion of the invention during drying by spray and get a high level of bleaching in the reconstitution in water. The improved emulsification capacity reduces the amount of oil on the surface and increases bleaching obtained in the reconstituted beverage. As shown in the examples then it has been discovered that a combination of mixture to high frequency shear and homogenization, together with adjustment of pH, provide optimal results.

Example 7

Samples are prepared according to the procedure of example 1 to identify the maximum amount of oil that can be encapsulated in the SWC without resulting in no oil on the surface of the reconstituted SWC drink. The amount of water used is chosen to give SWC solutions finished containing 50% water. The solution is emulsified using a high frequency shear mixer / emulsifier L4R Silverson model laboratory with a fine sieve accessory. Be mix the solution for 20 minutes at 8,000 revolutions per minute in the Silverson high frequency shear mixer to form an emulsion of oil-in-water. The emulsion after it is homogenized using the two stage homogenizer. The solution it is passed through the homogenizer twice, with a pressure of homogenization in the first stage of 15 MPa (2200 psi) and a homogenization pressure in the second stage of 3.4 MPa (500 psi), to provide an average oil droplet size of <5 microns The solution is then spray dried using the Anhydro spray drying apparatus with atomizer rotary operating at a speed of 20,000 revolutions per minute. The product is in loose granules and has a content of humidity of <2.0%.

The emulsification capacity of coffee is determined by reconstituting 6 g of each SWC powder dried by spray in 8 ounces (226.8 grams) of water at 80 ° C. Some SWC drinks were without oil on the surface, others had a small amount of oil on the surface and others had a large amount of oil on the surface. The content of higher oil that did not produce surface oil for each level of coffee and the results are as shown below:

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Coffee (%) DSP Oil levels evaluated (%) Emulsification capacity fifteen 1.5 5, 10, 15, 20, 25, 30, 35 20% oil 30 3.4 10, 15, 20, 25, 30, 35, 40 25% oil Four. Five 5.0 15, 20, 25, 30, 35, 40 30 of oil

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The capacity of emulsification of the self-whitening coffee product by increasing the energy input during the emulsification process. Folding the mixing time with high frequency shear, the 30% emulsification capacity of the coffee formulation of the 25% oil to 35% oil. This also increases the Whitening of the beverage obtained in the reconstituted beverage.

Example 8

Using the procedure of example 7, prepare a large number of solutions over a wide pH range using disodium phosphate to control the pH in order to identify the pH effect on the emulsification characteristics of SWC solutions prepared with a concentration of materials 50% solids, using the powder product of example 1, in Hot water.

The results are as shown to continuation:

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Interval of Average size from Stability of Impact from Acceptability pH droplet of oil emulsion taste general 4.8 - 5.2 <20 \ mum Very low Very low Poor 5.3 - 5.7 <15 \ mum Low Low Marginal 5.8 - 6.2 <10 \ mum Moderate Low Good 6.3 - 6.7 <5 \ mum high Light Very good > 6.7 <5 \ mum high Moderate Good

It will be seen that a higher pH produced droplets of Smaller oil that provide more stable emulsions with reduced surface oil and beverage whitening increased in reconstitution of spray dried powder. Increasing the pH to an excessive degree can impart salinity or product alkalinity and should be avoided for some applications of the product.

Example 9

SWC is formulated by dissolving 157 grams of coffee instant powder Robust spray drying and 374 g of CSS of 24 SD in 1000 g of water at 80 ° C. 15 g of DSP are added to Increase the pH of the solution to 6.2. 454 g of PHSBO are added molten and the solution is emulsified under the same conditions described in example 7, except the mixing time, which is Increase from 20 to 40 minutes. The solution is spray dried and The resulting powder is in loose granules and has a content of humidity of <2.0%. The final dry composition of the powder is 15.7% of coffee, 37.4% of CSS, 45.4% of PHSBO and 1.5% of DSP. Dust disperses rapidly in hot water to provide a bleached coffee drink with minimal oil on the surface. This result is similar to that of example 1, in which the minimum oil in surface is present in reconstituted beverages manufactured with SWC produced in the same way with a shear mixer High frequency for 30 minutes. However, with a mixture with high frequency shear for 20 minutes as in example 7, less oil is emulsified substantially.

Example 10

This example demonstrates that the use of a quantity of relatively large coffee in the SWC formula can also improve emulsion properties and provide a drink properly bleached that has a strong coffee flavor. It follows the procedure of example 1 to prepare a powder dried by spray having a dry composition of 42.6% coffee, 15.4% of CSS, 38.4% of PHSBO and 3.6% of DSP from a solution pH 6.2. The product is in loose granules and has a content of humidity of <2.0%. The reconstituted powder produces a drink no oil on the surface that has a color in the cup considerably darker and a stronger coffee flavor due to The highest oil coffee ratio. Despite the high level of coffee, the Drink looks like a bleached coffee drink.

Examples 11 and 12 demonstrate the usefulness of non-protein low molecular weight emulsifiers to improve emulsification of SWC and reduce the surface oil of the drink.

Example 11

Robust instant coffee powder is dissolved and CSS of 24 DE in water at 80ºC. DSP is added to increase the pH of the solution up to 6.2. PHSBO and stearcyl lactylate Sodium (SSL) is melted and added to the solution. The solution is emulsifies, homogenizes and dries under spray same conditions described in example 1. The product is in loose granules and has a moisture content of <2.0%. The Final dry composition is 15.7% coffee, 34.5% CSS, 45.4% PHSBO, 3.1% SSL and 1.3% DSP. The dust disperses quickly in hot water to provide a coffee drink bleached with minimal oil on the surface.

Example 12

Robust instant coffee powder and CSS 24 DE are dissolved in water at 80 ° C. Then DSP is added to increase the pH of the solution to 6.2. PHSBO and mono- and di-glycerides are fused together and added to the solution. The solution is emulsified, homogenized and spray dried under the same conditions described in Example 1. The product is in loose granules and had a moisture content of <2.0%. The final dry composition is 13.8% coffee, 44.2% CSS, 35.0% PHSBO, 5.0% mono- and di-glycerides and 2.0% DSP. The powder is rapidly dispersed in hot water to provide a bleached coffee drink without oil on the surface.
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Example 13

This example demonstrates that the present SWC emulsions can be gasified before drying by spray to produce powders that release encapsulated gas to Create a top layer of foam in reconstituted drinks. Be inject a SWC mixture containing 30% Robusta coffee, 30% of HSBO, 3% DSP and 37% CSS with carbon dioxide gas Pressurized and spray dried. When the powder dried by spraying is reconstituted in hot water, a top layer of foam on the drink. This shows that coffee still retains some degree of surface activity, even after being used to form and stabilize an emulsion of oil-in-water during mixing with High frequency shear and homogenization.

Example 14

This example demonstrates the unique compatibility of The present SWC products with chemical carbonation agents used to generate carbon dioxide gas in order to create a top layer of foam in a reconstituted drink. They mix dry 10 g of the spray dried powder of example 3 with 0.12 g of citric acid, 0.38 g of potassium bicarbonate and 10 g of sugar. The mixture is reconstituted in water at 80 ° C to produce a bleached cappuccino coffee drink that has a layer foam top and it has a clean drink surface after foam dissipation.

The use of chemical carbonation agents in combination with conventional milk types of milk powder or not Dairy products containing sodium caseinate result in formation of floating undesirable protein aggregates on the Drink surface after foam dissipation. How such, it should be clear that an added and unexpected advantage of the The present invention is the provision of a means to prevent acid denaturation of sodium caseinate in compositions of chemically dry dry cappuccino instant drink carbonated

Claims (15)

1. An aqueous emulsion that has a pH of 5.5 to 9 and that consists of 30-80% water and 20-70% of solid materials, in which the materials solids contain, on a dry weight basis, 10-70% soluble coffee, a pH adjusting agent in an amount sufficient to provide said pH, 5-60% oil, 0-85% load and 0-10% low molecular weight emulsifier, with the condition that emulsion stabilizing agents are excluded High molecular weight protein composition. 2. The aqueous emulsion according to the claim 1, having a pH of 6 to 7.5 and consisting of 35-65% water and 35-65% of materials solids, in which solid materials contain, on a basis of dry weight, 15-60% soluble coffee, agent pH adjustment in an amount sufficient to provide said pH, 15-60% oil, 0-60% load and 2-6% low molecular weight emulsifier. 3. The aqueous emulsion according to the claim 1, having a pH of 6.3 to 6.7 and consisting of 40-50% water and 50-60% of materials solids, in which solid materials contain, on a basis of dry weight, 30-45% soluble coffee; an agent of pH adjustment in an amount sufficient to provide said pH, 25-40% oil, 10-40% load and 3-5% low molecular weight emulsifier. 4. The emulsion according to any of the claims 1, 2 or 3, wherein the oil comprises an oil vegetable that has a melting point of 30 to 50 ° C. 5. The emulsion according to claim 4, wherein said vegetable oil comprises soybean oil partially hydrogenated having a melting point of 35 to 45 ° C 6. A method to produce instant coffee self-whitening spray drying comprising the step of spray drying of the aqueous emulsion as defined in a any of claims 1, 2, 3, 4 or 5. 7. The method according to claim 6 which comprises the stages of: providing an aqueous composition having a pH of 5.5 to 9 and consisting of 30-80% water and 20-70% solid materials, in which the solid materials contain, on a dry weight basis, 10 -70% soluble coffee, a pH adjusting agent in an amount sufficient to provide said pH, 5-60% oil, 0-85% charge and
0-10% low molecular weight emulsifier; subjecting said aqueous composition to mixing with high frequency shear to form an aqueous emulsion; homogenize said aqueous emulsion to form a homogenized aqueous emulsion; Y spray drying said aqueous emulsion homogenized to form an instant coffee dried by self-whitening spray 8. The method according to claim 7, wherein said aqueous composition has a pH of 6 to 7.5 and consists in 35-65% of water and 35-65% of solid materials, in which solid materials contain, in a Dry weight base, 15-60% instant coffee, pH adjusting agent in an amount sufficient to provide said pH, 15-50% oil, 0-60% of loading and 2-6% low weight emulsifier molecular. 9. The method according to claim 7, wherein said aqueous composition has a pH of 6.3-6.7 and consists of 40-50% water and 50-60% of solid materials, in which the materials solids contain, on a dry weight basis, 30-45% soluble coffee, a pH adjusting agent in an amount sufficient to provide said pH, 25-40% oil, 10-40% load and 3-5% low molecular weight emulsifier. 10. Instant coffee spray dried self-whitening having an average particle size of 50 to
200 µm and consisting of 10-70% soluble coffee, 5-60% oil, 0-85% charge, 0-10% low molecular weight emulsifier and 0.1 to 10% pH adjustment on a dry weight basis including oil, with the condition that high molecular weight protein emulsion stabilizing agents are excluded from instant coffee. 11. The self-whitening instant coffee from according to claim 10 consisting of 15-60% coffee, 15-50% oil, 0-60% charge, 2-6% emulsifier low molecular weight and 0.2 to 6% pH adjusting agent in A dry weight basis including oil. 12. The self-whitening instant coffee from according to claim 10 consisting of 30-45% coffee, 25-40% oil, 10-40% charge, 3-5% off low molecular weight emulsifier and 0.3 to 5% agent pH adjustment on a dry weight basis including oil.

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13. The self-whitening instant coffee from according to any one of claims 10, 11 or 12, in which said oil comprises vegetable oil. 14. The self-whitening instant coffee of according to claim 13, wherein said oil comprises partially hydrogenated soybean oil. 15. An instant cappuccino composition of dry and particulate mixture comprising instant coffee self-whitening spray drying as defined in the claim 10 and a chemical foam generation system.